Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Antonio Maldonado

San Jose

Summary

Experienced leader with a strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for a collaborative approach and commitment to excellence. Possesses versatile skills in project management, problem-solving, and collaboration, bringing a fresh perspective and strong commitment to quality and success. Detail-oriented individual with exceptional communication and project management skills, proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking a proactive approach to identifying and addressing issues, with a focus on optimizing processes and supporting team objectives.

Overview

21
21
years of professional experience

Work History

General Manager, Executive Chef

Bar Bon Mot
02.2024 - 07.2025
  • Train and higher staff. Profit and loss, accounting. Menu designs. Sales Marketing. Research and development. Payroll. Alcohol purchasing. Special menu development for private events. Purchasing. Coordinate deliveries. Stocking inventory, mentoring staff development. Event planning schedules, coaching staff. Train staff on POS system, Toast. Menu costing. Quality control. Hospitality training staff. Placing international orders for custom menus and specialty liquors. FOH training. BOH training. Bar tenders training. Educate staff on point of sales items and specials daily.

Seasonal Support, Rotating Chef Operations Mgr.

Epicurean Group
10.2023 - 01.2024
  • Travel to operations/locations within south bay. Work as a filler for chefs, general manager, catering manager, operations manager. Coordinate with clients as needed to fulfill the requests and build customer relations. P & L Replenish budget losses for the year. We reduced 30k in debt at the Filoli location from 130k in 6 weeks. Learned how to utilize square pos to follow sales and forecasting for the week. Increased revenue by the introduction of seasonal products and cut labor costs.

Kitchen Manger

Kitchen Manger, Kasbah Showroom Theater
10.2021 - 10.2023
  • Daily operations: Work with MD & F&B Director directly, coordination daily FOH / BOH. Develop custom catering menus and execute. Schedules, time management. Inventory control. Mentor train employees, coaching staff, coordinate with vendors’ returns of deliveries and specials. Adjusting costs of goods. Quality control, hospitality, customer satisfaction via communication, phone calls, email etc. sanitation, recruitment, team building. Traveled to multiple accounts and helped to train, 4 kitchen managers (MN, CHI, VA)

Executive Chef

Executive Chef, Anqi Shaken and Stirred
04.2021 - 10.2021
  • Work with owner on menu development, train employees, scheduling, team building, p&l, recruitment, sanitation, budget, receiving, stocking, provide excellent customer service and hospitality training for all FOH and BAH employees, Fabrication of proteins, utilizing seasonal vegetables and Sustainable seafood

Kitchen Manager

Kitchen Manager, Delight & Retain Dept.
08.2019 - 03.2020
  • Work With Executive Management team, to achieve excellent customer service, high-quality food with minimal waste, all while staying under budget. Comprehensive knowledge of food and catering trends Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.

Catering on site Chef

Catering on site Chef, Andros Rostilj - Bay Area Tech Industry
02.2018 - 08.2019
  • Work with F.O.H. Assistant to produce, prepared menu items for daily consumption. As a catering chef for offsite Tech. Clients prepared meals for employees ranging from 150 - 1200 per location. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Sous Chef

Sous Chef Center Plate
08.2016 - 11.2017
  • Worked directly with the Executive Chef and General Manager to achieve excellent customer service and high-quality food with minimal waste, all while staying under budget. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Executive Chef

Executive Chef Compass Group Google
05.2011 - 09.2016
  • Maintain sanitation, health, and safety standards in the work area. Verified food that prepared met the requirements for quality and quantity and cooked at the correct temperature by regulating the temperature of ovens, broilers, and roasters. Season and cook food according to recipes or personal judgment or experience. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

Chef de Cuisine

Chef de Cuisine Compass Group Getty Villa & Getty Center
10.2004 - 01.2011
  • Comprehensive knowledge of food and catering trends Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering. Successfully reduced the restaurant's annual food and labor costs through proper budgeting, scheduling, and management of inventory.

Education

Advance Sauce and Techniques -

Culinary CIA
St. Helena, CA
01.2008

Associate of Arts - undefined

Hospitality & Culinary CSCA
Pasadena, CA
01.2005

Skills

  • Techniques
  • Beautiful presentation of food
  • Strong attention to safety food handling procedures
  • Effective planner
  • Food presentation talent , Hospitality & service Ind background
  • Team management , Quality control
  • High food Vol manager , Menu planning
  • Cutlery skills above average
  • Knowledge of ingredients
  • Computer savvy

Accomplishments

  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Staffing - Worked directly with Human Resources to streamline hiring and onboarding process.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Business Development: - Spearheaded acquisition of two competitor companies.Established and managed partner relationships on a daily basis. Developed new marketing strategy which increased customer base by 23%.
  • Supervision - Supervised sales team to monitor sales activity and goal achievement.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of 180 employees.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Resolved product issue through consumer testing.

Timeline

General Manager, Executive Chef

Bar Bon Mot
02.2024 - 07.2025

Seasonal Support, Rotating Chef Operations Mgr.

Epicurean Group
10.2023 - 01.2024

Kitchen Manger

Kitchen Manger, Kasbah Showroom Theater
10.2021 - 10.2023

Executive Chef

Executive Chef, Anqi Shaken and Stirred
04.2021 - 10.2021

Kitchen Manager

Kitchen Manager, Delight & Retain Dept.
08.2019 - 03.2020

Catering on site Chef

Catering on site Chef, Andros Rostilj - Bay Area Tech Industry
02.2018 - 08.2019

Sous Chef

Sous Chef Center Plate
08.2016 - 11.2017

Executive Chef

Executive Chef Compass Group Google
05.2011 - 09.2016

Chef de Cuisine

Chef de Cuisine Compass Group Getty Villa & Getty Center
10.2004 - 01.2011

Associate of Arts - undefined

Hospitality & Culinary CSCA

Advance Sauce and Techniques -

Culinary CIA
Antonio Maldonado